Lentil & Spinach Curry

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Lentil & Spinach Curry

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Ingredients

4 person(s)

Lentil & Spinach Curry

40 g dessicated coconut
360 g water
180 g carrot
20 g oil
2 cm fresh ginger
1 tsp Hing
20 g curry powder
1 tsp Cumin Powder
1/4 tsp ground cayenne pepper
125 g dried green lentils
125 g Red Split Lentils
2 tsp vege stock
250 g water
200 g Fresh spinach
1 juice of lemon
fresh coriander

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Preparation
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Recipe's preparation

Fine chop coconut, then add 360g water and Blend

blend high speed for 1 minute.

Chop carrot, add hing and oil and cook 3 min, 100 deg C, soft speed.

Add 2cm grated ginger to cooked carrot and cook another 1 minute, 100 deg C, soft speed.

Add 20g (2tbsp) curry powder, 1 tsp cumin and 1/4 tsp cayenne pepper, stir speed 2 for 30 seconds to coat the carrot.

Add uncooked (washed and rinsed) lentils, 400g coconut milk and 2 tsps vege stock and 250g water.

Cook for 20 minutes, 100 Deg C on soft speed.

Lastly fold in add spinach, lemon juice and fresh coriander.

Accessories you need

Spatula TM5/TM6
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Tip

Serve with brown basmati rice.

Add lime pickle.

Serve with pappadams.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.